‘Today is a good day to eat cake for breakfast’
For Italians breakfast tends to be the smallest meal of the day and the sweetest. Breakfast is really only something to be had with coffee, so a biscotti alone would do. For this dish, I wanted to male Mr B something that was sweet but also nutrient dense and satisfying with some protein to keep him through to lunch.
Using hemp seeds in this adds a tone of protein (1 cup raw hemp hearts = 50g+ protein, as well as omega 3 and 6 fatty acids). I also use egg in his recipe to add vitamin D, selenium, B6, B12 and minerals such as zinc and iron. You can substitute for a banana to make this vegan, which also keeps the cake moist. The strawberries add some Vitamin C and an offsetting sweet/sour tone.
From an Ayurvedic perspective this is a tri-doshic recipe.
Ingredients
Serves: 12 cupcakes
- 1.5 Cups Hemp Seeds
- ¼ Cup Kudzu or arrowroot
- 1 Tsp. GF Baking Powder
- 1 egg or 1 mashed banana
- ¼ cup rice/maple syrup
- 2 tsp. Vanilla extract
- 1/2 cup strawberries, small dice
- 6 strawberries, halved
- Pinch of salt
Method
- Line a muffin tray with silicon cupcake holders
- Preheat oven to 350F
- Blend the hemp seeds until they form a fine powder, add the kudzu/arrowroot, baking powder and salt and pulse to mix
- In a large bowl whisk the egg/mash the banana, add the rice/maple syrup and vanilla. Add the dry ingredients and mix to well combine. Fold in the diced strawberries
- Spoon the mixture equally into the cupcake holders, place half a strawberry on each
- Bake for 25 minutes or until lightly golden
- Place on a cooling rack to cool
